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Enjoy Ming Tsai's tempura and homemade aioli recipe at your next dinner party.
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Basil Tempura in a medium bowl and dip tomatoes in tempura. Let excess drip off and gently lower tomatoes into hot oil. Fry until GB&D (golden brown and delicious), about 1-2 minutes. Drain on paper towels and season lightly with salt and pepper. To serve, make a stack of alternating tomato and mozzarella. Spoon Three-Vinegar Aioli over the top, and garnish with basil leaf.
* For Ming Tsai's chile tempura batter and three-vinegar aioli recipe, visit Ming Tsai's recipe page
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